The Effects of the Calcium Ion on Cooked Dry Beans

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Students investigate the effects of calcium ions on the quality characteristics of cooked dry beans. For this calcium ion and dry bean investigation lesson plan, students soak dry beans using 2 different soaking techniques and 2 different water types to determine the weight gain, color, seed integrity and textures of the beans. They evaluate their results using a panel sheet provided and answer 3 questions about their results.

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Resource Details

Grade
9th - 12th
Subjects
Science
1 more...
Resource Type
Lesson Plans
Instructional Strategy
Inquiry-Based Learning